CROCK POT MEATLOAF

asasas-001YOU CAN USE YOUR FAVORITE RECIPE OR ONE OF MINE.

THERE ARE 3 SECRETS. FIRST,YOU MUST USE VERY LEAN GROUND MEAT. SECOND,YOU MUST INSULATE THE MEATLOAF FROM TOUCHING THE SIDES AND BOTTOM OF THE CROCK POT BY USING EITHER SLICED POTATOES OR BABY CARROTS. THIS KEEPS THE MEATLOAF FROM STICKING AND THEN TEARING APART WHEN IT COOKS. THE LAST SECRET IS TO KEEP A FIRM CONSISTANCY. THE MEATLOAF NEEDS TO BE FIRM ENOUGH TO STAY IN A LOAF SHAPE. YOU CAN ADJUST THIS BY NOT ADDING TOO MUCH KETCHUP.

1 1/2 POUNDS VERY LEAN GROUND BEEF (GROUND LONDON BROIL IS ESPECIALLY GOOD)

1 EGG BEATEN

2 GROUND BREAD HEELS FROM A LOAF OF BREAD

2 TEASPOONS WORCHESTERSHIRE SAUCE

1/4 CUP OR SO OF KETCHUP

2 TEASPOONS PREPARED MUSTARD

SALT AND PEPPER TO TASTE

1 BAG BABY CARROTS OR 2 SLICED POTATOES

BBQ SAUCE OR KETCHUP FOR TOPPING

MIX  INGREDIENTS WELL AND SHAPE INTO A LOAF. ( I USE PLASTIC GLOVES TO MIX BY HAND)

SPRAY CROCK POT WITH PAM.

LAYER CARROTS OR POTATOES ON BOTTOM OF CROCK POT.

PLACE MEATLOAF ON TOP AND SURROUND WITH VEGETABLES MAKING SURE MEAT DOES NOT TOUCH INSIDE OF CROCKPOT.

COOK ON LOW FOR 9 HOURS. REMOVE FROM COOKER AND ADD KETCHUP OR BBQ SAUCE TO TOP.

FOR MEXICAN VERSION:

USE ABOVE RECIPE BUT USE

1 /2  JAR OF MEXICAN SAUSA INSTEAD OF KETCHUP

1 TEASPOON CAYENNE PEPPER

GREEN PEPPERS OR ONIONS INSTEAD OF CARROTS OR POTATOES

AFTER REMOVING FROM CROCK POT,USE REST OF SAUSA TO TOP MEATLOAF.

SERVE WITH BLACK BEANS.